Try this Roasted carrot and parsnip soup recipe, or contribute your own.
Suggest a better descriptionCut the veggies into pieces
Rub with oil
Roast in oven (200 c) for 40 mins
Purée half the veggies with 2 cups stock
Add to pan
Repeat with second half of veggies
Dilute with final 2 cups of stock
Eat!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (1793g) | ||
Recipe Makes: 1 | ||
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Calories: 691 | ||
Calories from Fat: 162 (23%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18g | 24 % | |
Saturated Fat 4.8g | 24 % | |
Monounsaturated Fat 8.5g | ||
Polyunsanturated Fat 3.3g | ||
Cholesterol 43.2mg | 13 % | |
Sodium 2188.6mg | 75 % | |
Potassium 2490.4mg | 66 % | |
Total Carbohydrate 91.3g | 27 % | |
Dietary Fiber 10g | 40 % | |
Sugars, other 81.3g | ||
Protein 40.3g | 58 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 691
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